Today I am going to extend Independence Day series of recipes with the Palak paneer.
Palak paneer is one of the popular dishes of North Indian cuisine. Palak paneer is nothing but soft cubed paneer or cottage cheese cooked in smooth creamy spinach curry. This dish goes well with roti, rice, and also jeera rice.
This palak paneer tastes just like what we get in dhabha. Same recipe is used to prepare palak paneer during 68th Independence Day celebration at my home and loved by my family.
Palak/spinach puree- 1 cup (wash, dry and make paste)
oil – 2Tbs
onions – 2
chilli powder- ½ tsp.
turmeric powder- ½ tsp.
kasuri methi- 1 pinch
garam masala – ¼ tsp.
curd- ½ cup
fresh cream or milk- 2 tsp.
chopped coriander leaves – 2 to 3 tbsp.
Salt to taste
1. Wash spinach and make puree out of this and keep aside.
2. Crush green chillies, ginger, garlic and onion in a mixi jar, keep aside.
3. In the same mixi jar take tomato and give it a quick churn.
4. In a pan heat oil and fry crushed onion mixture.
5. Once the rawness of the onion mix is gone add tomato puree and fry well.
6. Add chilli powder, turmeric powder and garam masala and fry for a minute.
7. Add spinach puree and fry till the raw smell goes.
8. Add curd, cream, salt to taste and kasuri methi and boil, add water if necessary.
9. Finally add cubed paneer, and chopped coriander leaves.
Serve hot with roti, rice or jeera rice.